This makes such a simple yet delicious meal for any night of the week.

You will need

Salmon fillets

Extra virgin olive oil

Cajun seasoning (such as Tony’s)

Directions

Combine oil and Cajun seasonings together. Brush onto salmon fillets and pan sear, bake, or broil until done. The outside should be slightly crispy and the inside slightly pink. Squeeze a little lemon juice on and enjoy!

For a complete meal: Serve with noodles and peas tossed in olive oil and garlic.

Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt, and pepper. Let rest for 15 minutes.

Preheat a large heavy skillet over medium heat. Cook the salmon, skin side down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. The skin should be crisp and the flesh medium rare.

For the Beurre Blanc Sauce

¼ cup dry white wine

1 teaspoon white wine vinegar

2 shallots, thinly sliced

Salt and finely ground black pepper

3 tablespoons finely chopped dill

1 cup cold butter, cut into cubes

1 tablespoon capers

Directions

In a medium saucepan over medium-high heat, wine, and vinegar to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.

Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Season the beurre blanc sauce with salt and pepper, if needed and serve immediately.